Concord grape pie
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Concord grape pie
  Pie    Grapes  
Last updated 6/12/2012 1:17:30 AM. Recipe ID 47924. Report a problem with this recipe.
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      Title: Concord grape pie
 Categories: Pies, Fruits/nuts
      Yield: 8 Servings
 
      1    Recipe pie crust
           -(your choice),
           - enough for
      2    -9" crusts)
      3 lb Concord grapes; washed
    3/4 c  Sugar
      1    Lemon; zest and juice
      3 tb Flour
      1    Egg yolk (optional)
 
  PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd
  crust. Refrigerate both while you make the filling. If you have the
  larger amount of grapes, use a deeper pie tin. Slip the grapes from
  their skins, working directly into a sauce pan. Put the skins into a
  bowl. Cook the grapes until they turn whitish and the seeds are
  loosened, about 3 minutes. Pass them through a food mill to get rid
  of the seeds, working directly into the bowl with the skins. Stir in
  the lower amount of sugar, the lemon zest and the flour. Taste and if
  more sugar is needed, add the rest. Add the lemon juice, to taste.
  Let cook for 15 minutes. Pour the filling into the shell and cover
  with the 2nd crust. Crimp the edges together well so that the juice
  doesn't leak out. For a more golden crust, brush the top with a
  little beaten egg yolk. With the tip of a knife, etch a decorative
  design over the top. Or cut some grape leaves out of the scraps of
  dough and fasten them to the crust with a little egg yolk or water.
  Bake for 10 minutes in the lower 3rd of the oven then reduce heat to
  350F. Bake another 35 minutes or until the crust is nicely browned.
  Cool before serving.
  




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Recipe ID 47924 (Apr 03, 2005)

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